Title: Rack of Lamb
Post by: Schuey on October 01, 2017, 01:50:30 AM
Post by: Schuey on October 01, 2017, 01:50:30 AM
(https://preview.ibb.co/dkpzLb/DS_170928_9853_HDR.jpg) (https://ibb.co/kL4oDw)
(https://preview.ibb.co/j2CVRG/DS_170928_9860.jpg) (https://ibb.co/i0UoDw)
(https://preview.ibb.co/gLqX6G/DS_170928_9867_HDR.jpg) (https://ibb.co/feX10b)
Rack of Lamb encrusted with mustard paste and herb dressing.
Lamb:
I use 2-3 racks.
The paste:
¼ of Bush Spices with Mountain Pepper from McCormick's
½ a cup of Dijon mustard
¼ a cup of water
1 tablespoon of Worcestershire Sauce
1 Tablespoon of finely chopped Thyme leaves
Herb Dressing:
2/3 cups of Extra Virgin Olive Oil
2 tablespoons of lemon juice
½ a cup of finely chopped parsley
¼ cup of finely chopped chives
¼ cup of dried oregano
1 teaspoon of sea salt
Instructions:
1. Light a full chimney of coals and place on one side or Weber in a basket.
2. Combine the paste ingredients and cover all sides of the lamb racks
3. Place lamb racks in Weber, cook using indirect heat (not over coals), bone side down until nearly at your desired internal temperature. I like my lamb a little over medium and take it to 154f .
4. Sear the lamb rack over direct coals for a minute each side.
5. Rest lamb racks for 10 minutes.
6. Cut and serve and top with herb dressing.
Roasted Lemon Potatoes:
Ingredients:
Potatoes (1 & a half per person) chopped evenly into large chunks.
1 tablespoon of duck fat.
1 teaspoon of sea salt
1 teaspoon of lemon pepper.
1 teaspoon of onion flakes.
Instructions:
1. Place into a large pot filled with water and boil potatoes for 10 minutes.
2. Then drain and give a quick rinse to remove the excess starch.
3. Shake them around the strainer to rough up the edges, this will help in creating some crunchy edges while roasting.
4. Cover all in the duck fat and seasoning, the duck fat helps give the potatoes and golden colour and also tastes great.
5. Place the tray in the Weber on the coal racks, about half an hour before you put the lamb in.
6. Leave the potatoes in the bottom until both the lamb racks have been seared and the carrots have been char grilled.
Char Grilled Carrots.
Ingredients:
Carrots (2 per person)
40 grams of butter.
1 tablespoon of red wine vinegar.
½ a teaspoon of grated nutmeg.
Salt & Pepper to taste
¼ cup of parsley finely chopped (to top carrots after cooking)
Instructions:
1. Peel the carrots and boil in salted water for 4-6 minutes ,or until tender. Then rinse under cold water to stop them cooking.
2. While the carrots are cooking, melt the butter in a saucepan and add the other ingredients.
3. Once the carrots have been rinsed, use about half of the glaze to coat the carrots.
4. Char grilled the carrots directly over the coals while the lamb is resting for 3-5 minutes, constantly turning.
5. Remove carrots from heat and plate up, drizzle with remaining glaze and then sprinkle with finely chopped parsley.
(https://preview.ibb.co/j2CVRG/DS_170928_9860.jpg) (https://ibb.co/i0UoDw)
(https://preview.ibb.co/gLqX6G/DS_170928_9867_HDR.jpg) (https://ibb.co/feX10b)
Rack of Lamb encrusted with mustard paste and herb dressing.
Lamb:
I use 2-3 racks.
The paste:
¼ of Bush Spices with Mountain Pepper from McCormick's
½ a cup of Dijon mustard
¼ a cup of water
1 tablespoon of Worcestershire Sauce
1 Tablespoon of finely chopped Thyme leaves
Herb Dressing:
2/3 cups of Extra Virgin Olive Oil
2 tablespoons of lemon juice
½ a cup of finely chopped parsley
¼ cup of finely chopped chives
¼ cup of dried oregano
1 teaspoon of sea salt
Instructions:
1. Light a full chimney of coals and place on one side or Weber in a basket.
2. Combine the paste ingredients and cover all sides of the lamb racks
3. Place lamb racks in Weber, cook using indirect heat (not over coals), bone side down until nearly at your desired internal temperature. I like my lamb a little over medium and take it to 154f .
4. Sear the lamb rack over direct coals for a minute each side.
5. Rest lamb racks for 10 minutes.
6. Cut and serve and top with herb dressing.
Roasted Lemon Potatoes:
Ingredients:
Potatoes (1 & a half per person) chopped evenly into large chunks.
1 tablespoon of duck fat.
1 teaspoon of sea salt
1 teaspoon of lemon pepper.
1 teaspoon of onion flakes.
Instructions:
1. Place into a large pot filled with water and boil potatoes for 10 minutes.
2. Then drain and give a quick rinse to remove the excess starch.
3. Shake them around the strainer to rough up the edges, this will help in creating some crunchy edges while roasting.
4. Cover all in the duck fat and seasoning, the duck fat helps give the potatoes and golden colour and also tastes great.
5. Place the tray in the Weber on the coal racks, about half an hour before you put the lamb in.
6. Leave the potatoes in the bottom until both the lamb racks have been seared and the carrots have been char grilled.
Char Grilled Carrots.
Ingredients:
Carrots (2 per person)
40 grams of butter.
1 tablespoon of red wine vinegar.
½ a teaspoon of grated nutmeg.
Salt & Pepper to taste
¼ cup of parsley finely chopped (to top carrots after cooking)
Instructions:
1. Peel the carrots and boil in salted water for 4-6 minutes ,or until tender. Then rinse under cold water to stop them cooking.
2. While the carrots are cooking, melt the butter in a saucepan and add the other ingredients.
3. Once the carrots have been rinsed, use about half of the glaze to coat the carrots.
4. Char grilled the carrots directly over the coals while the lamb is resting for 3-5 minutes, constantly turning.
5. Remove carrots from heat and plate up, drizzle with remaining glaze and then sprinkle with finely chopped parsley.
Title: Re: Rack of Lamb
Post by: kettlebb on October 01, 2017, 02:33:39 AM
Post by: kettlebb on October 01, 2017, 02:33:39 AM
Dude your cooking and your pictures are really amazing. Thanks for sharing.
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Title: Re: Rack of Lamb
Post by: Schuey on October 01, 2017, 03:16:10 AM
Post by: Schuey on October 01, 2017, 03:16:10 AM
Quote from: kettlebb on October 01, 2017, 02:33:39 AM
Dude your cooking and your pictures are really amazing. Thanks for sharing.
Thank you 👍
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Title: Re: Rack of Lamb
Post by: Davescprktl on October 01, 2017, 04:10:15 AM
Post by: Davescprktl on October 01, 2017, 04:10:15 AM
That looks outstanding! Great cook and great pics!
Title: Re: Rack of Lamb
Post by: hawgheaven on October 01, 2017, 04:13:40 AM
Post by: hawgheaven on October 01, 2017, 04:13:40 AM
Great looking plate, and great pics!
Title: Rack of Lamb
Post by: HoosierKettle on October 01, 2017, 04:50:09 AM
Post by: HoosierKettle on October 01, 2017, 04:50:09 AM
Lamb is completely foreign if you were raised in the Midwest. I was raised on pork, chicken, beef, and fish sticks and shrimp cocktail for seafood. No exceptions in these parts.
Great shots!
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Great shots!
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Title: Re: Rack of Lamb
Post by: Shoestringshop on October 01, 2017, 06:34:14 AM
Post by: Shoestringshop on October 01, 2017, 06:34:14 AM
Wow!... just F$&@ing WOW 
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Title: Rack of Lamb
Post by: Travis on October 01, 2017, 07:17:14 AM
Post by: Travis on October 01, 2017, 07:17:14 AM
Quote from: Shoestringshop on October 01, 2017, 06:34:14 AMI second this statement, lol. Great pictures man! Thankyou for the breakdown.
Wow!... just F$&@ing WOW
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How the hell you been doing, Shoestring!
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Title: Re: Rack of Lamb
Post by: Scott Zee on October 01, 2017, 10:08:58 AM
Post by: Scott Zee on October 01, 2017, 10:08:58 AM
Quote from: Travis on October 01, 2017, 07:17:14 AMQuote from: Shoestringshop on October 01, 2017, 06:34:14 AMI second this statement, lol. Great pictures man! Thankyou for the breakdown.
Wow!... just F$&@ing WOW
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How the hell you been doing, Shoestring!
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IKR...thx @Schuey
Title: Re: Rack of Lamb
Post by: Schaefd2 on October 01, 2017, 10:47:23 AM
Post by: Schaefd2 on October 01, 2017, 10:47:23 AM
That looks awesome!!! Are you using instagram filters or something like that?
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Title: Re: Rack of Lamb
Post by: Schuey on October 01, 2017, 12:01:11 PM
Post by: Schuey on October 01, 2017, 12:01:11 PM
Quote from: Schaefd2 on October 01, 2017, 10:47:23 AM
That looks awesome!!! Are you using instagram filters or something like that?
HaHa, I use professional camera gear to take my shots and edit my images in lightroom mate, appreciate all the compliments.
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Title: Re: Rack of Lamb
Post by: Schaefd2 on October 01, 2017, 02:20:09 PM
Post by: Schaefd2 on October 01, 2017, 02:20:09 PM
Good! Glad you're doing the real thing!!! I wanted to make sure haha
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Title: Re: Rack of Lamb
Post by: Firemunkee on October 02, 2017, 07:43:44 AM
Post by: Firemunkee on October 02, 2017, 07:43:44 AM
Love your shots! Are you layering multiple shots at different exposures for HDR or are these single shots?
I've always been intimidated to try cooking lamb but now I will definitely give it a go! How long does the lamb take to cook? Thanks for sharing!
I've always been intimidated to try cooking lamb but now I will definitely give it a go! How long does the lamb take to cook? Thanks for sharing!
Title: Re: Rack of Lamb
Post by: Schuey on October 02, 2017, 11:57:39 AM
Post by: Schuey on October 02, 2017, 11:57:39 AM
Quote from: Firemunkee on October 02, 2017, 07:43:44 AM
Love your shots! Are you layering multiple shots at different exposures for HDR or are these single shots?
I've always been intimidated to try cooking lamb but now I will definitely give it a go! How long does the lamb take to cook? Thanks for sharing!
Cheers, sometimes I use HDR ;) It all depends on the conditions.
Title: Re: Rack of Lamb
Post by: mhiszem on October 03, 2017, 08:00:44 AM
Post by: mhiszem on October 03, 2017, 08:00:44 AM
Wow another fantastic cook. Love the details as well.
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